Hot Chocolate Chai Tea

I love tea parlours. I love the modern granny fusion trend of reasonably young (like moi!) people hanging out in dark, mysterious corners of these tea parlours. Sometimes harem chic, sometimes Japanese zen, these parlours are a sensory delight. From an array of every possible kind of tea in the world displayed for all to touch, smell and taste to an almost British quirky army of mismatched and utterly delightful tea pots and cups; one could get lost for hours.

I am lucky enough to have a great, ever changing, ever evolving T2 in my suburb. The girls are always friendly and the tea always hot or cold depending on your choice of arson. When the weather turns, I cannot go past a Black Velvet. It is a generous offering of strong Russian Caravan Hot Chocolate. It is piping hot, it is plenty and it is rich. Sipped at a leisurely pace, it can last you for an hour.

Today I was in the mood to recreate the $7 glass of chocolate chai luxury at home and I wasn’t disappointed. I took it slow, as I always do with brewing tea. I brewed a pot of steaming Russian Caravan, I gently stirred and simmered a pan of creamy hot chocolate, I infused spices, I dipped, I tasted, I let go. The world around me slowed down as the aroma of the chocolate and spices took over. I felt calmed. Before I shot the pictures, I sat down with a steaming mug and revelled in it languorously. It felt like a ritual, even though it was for the very first time. It felt good. I might be indulging in this slowing-down ritual for the next few weeks and the thought alone is like a warm hug. Do you have a slowing-down-ritual? Do you do it often?

HOT CHOCOLATE CHAI TEA

A rich, steaming cup of spice infused Hot Chocolate Chai is the perfect lift me up on a lasy weekday morning. Brewed with strong Russian Caravan tea, this drink is sold under the guise of Black Velvet in local tea parlours.

Method

Combine all ingredients for chai in a teapot. Brew for 5 minutes. Strain and set aside. Reserve the star anise and cinnamon.

In a milk pan (I use a Reiss enamel pan and it is perfect!), heat milk and cream on medium. When the milk starts foaming at the edges, add the star anise, cinnamon and hot chocolate powder. Add a cup of the strained tea. Simmer, stirring gently and constantly for about 5 minutes until hot and steamy.

Pour in large mugs or glasses, dust with chocolate powder and serve immediately.

My Notes

This tea can be made in advance and simply re-heated in the microwave.

Russian Caravan tea can be substituted with Orange Pekoe, Assam or Irish Breakfast.

Sneh Roy is an award-winning food and lifestyle photographer, writer, stylist and designer based in Sydney with her husband, two boys and four chickens. Sneh explores life through delicious recipes, honest photography and rich storytelling often peppered with humour. She has a fondness for real food, rains, markets, freshly baked bread and happy endings.
She is also the author of Tasty Express, founder of the food design bazaar Tasty Circus and founder of Sydney design studio LBOI. Read more about Sneh.

Hi Sneh, Reading through this post reminded me of my own habit of drinking tea in a sluggish-sorta way.. taking in a sip at a time.. taking a long time to finish my mug. Here, the cafe culture is more popular than tea parlors.. at least so far.
Love the idea of infused hot chocolate tea. The picture of the teapot is so beautiful.Vishakha´s last blog post ..Black and White Wednesdays: Week 40

Wow! I had never heard of this fascinating fusion before! Have enjoyed various kinds of chai, of course, and sometimes indulge in hot chocolate, but – I truly have learnt something new tonight and it even has an exotic name Black Velvet ! Shall certainly try!!

I am a recent convert to T2 with one opening in our fair city a few months ago. I just love how simple and lovely your tea making ritual is and it reminds me of the short time I spent in India a couple of years ago. There is a bit of an art form to making a good chai, I am yet to find my mojo with it but this post has given me something to work with so thank you. My ‘slowing down’ ritual is making oatmeal on the stovetop, there is no recipe, I do as you have described, dipping and tasting until I have reached the desired consistency and flavour. It is always so satisfying.

One question, where did you get your adorable little tea glass cosy from?

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I am a tea lover and this post reminded me of this place in Bangalore where we girlfriends used to hang out a lot . It’s called ‘Infinitea’ I miss that place!Kankana´s last blog post ..Chocolate Crinkle Cookies

[…] Rigatoni with Marinara and Ricotta : a recipe. How to make Sparkle Top Pencils at Poppytalk. Hot Chocolate Chai Tea?! The awesome Rocket Espresso Cup at Swiss Miss Naomi Watts recreates a famous snap of Princess […]

Hello! I am Sneh from Sydney - a Food & Lifestyle Photographer, Stylist, Designer & Mum.
I am also the author of Tasty Express (Random House 2014). A wordsmith at heart, I have a fondness for rain, freshly baked bread and happy endings. This is my creative playground. Here you will find food to nourish your bodies & stories to enrich your souls.